1. Fish & Seafood: „Fish And Chips“ The famous English meal

2. Ingredients: Serves 4 115 g/4 oz/1 cup self-raising (self-rising) flour 150 ml/¼ pint / 2 / 3 cup water 675 g/1½lb potatoes 675 g/1½lb piece skinned cod fillet, cut into four piecies oil, for deap frying salt and pepper lemon wedges, to serve

3. Steps 1-3 from 6 1.Stir the flour and salt together in a bowl, then form a well in the centre. Gradually pour in the water, whisking in the flour to make a smooth batter. Leave for 30 minutes. 2.Cut the potatoes into strips about 1 cm/ ½ in wide and 5 cm/2 in long, using a sharp knife. Place the potatoes in a colander and rinse them in cold water, then drain and dry well. 3.Heat the oil in a deap-fat fryer or large heavy pan to 150°C/300°F. Using the wire basket, lower the potatoes in batches into the oil and cook for 5-6 minutes, shaking the basket occasionally until the potatoes are soft but not browned. Remove the chips from the oil and drain throughly on kitchen paper.

4. Steps 4-6 4. Heat the oil in the fryer to 190°C/375°F. Season the fish. Stir the batter, then dip the piecies of fish in turn into it, allowing the excess to drain off. 5.Working in two batches if necessary, lower the fish into the oil and fry for 6-8 minutes, until crisp and brown. Drain the fish on kitchen paper and keep warm. 6.Add the chips in batches to the oil and cook for 2-3 minutes, until brown and crisp. Keep hot. Sprinkle with salt and serve with the fish, accompanied by lemon wedges.